We had a request for James' veganized version of the Cracked Wheat Bread, so here goes:
1 1/2 C. water
2 T. Fearn Powdered Soya (or other powdered soy milk--we use this one because it's simple--no added sugar or other ingredients, and it's cheaper--it's not, however, organic.)
2 T. Spectrum Organic Shortening
2 T. Agave Syrup
1 1/2 t. salt
1 c. stone ground whole wheat flour
2 1/4 c. unbleached flour
3/4 c. fine bulgar (cracked wheat)
1 1/4 t. yeast
a small amount of vegetable oil
If you're making this by hand, dissolve the yeast in the water warmed to a tepid temperature, and mixed with the agave syrup. Allow the yeast to proof (form bubbles on top.)
In a large bowl, combine the flour, salt and bulgar. Add the water/yeast mixture and the shortening and combine, then knead until the dough is smooth and elastic. Cover and place in a warm spot to double.
When the dough has doubled, punch it down and form into a round or shape into a loaf, lightly oil the dough, and place onto a baking sheet or in a greased loaf pan. Cover and allow to rise again for 30 minutes.
Bake in a 400 degree oven for 50 minutes or until crust is firm and golden brown.
If you're using a bread machine, follow the general instructions for your bread machine--ours has us load the ingredients in the order listed above, set the machine to the whole grain setting and begin. (James says, "If you're using a delayed setting, make a small well in the flour and put the yeast in the well to protect the yeast from touching the water and activating before the baking process starts.")